FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here

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Easy Einkorn Flatbread

BeFunkyCollageHi all you Einkorn lovers!

I have a new recipe for you. When I worked at Quiznos my favorite thing to eat was the flatbread topped with chipotle mayo, turkey, red onion, tomatoes and lettuce.This is a perfect recipe for those of us that need to make lunches for our husbands or ourselves and don’t want to use bread or have run out of bread! Flatbreads are a very versatile little bread. You can make sandwiches, little pizzas for the kids, or even top them with a herbed oil to serve with spaghetti!  Today I will share with you my recipe for making flatbread using Einkorn flour.

 

Easy Einkorn Flatbread

Prep Time: 5 minutes

Inactive time : 10 minutes

Cooking time: 1-3 minutes per flatbread

 

Ingredients

1 1/3 cups Einkorn flour   (if using normal flour use 1 1/4 cups)

1 teaspoon yeast dry active

1/2 teaspoon himalayan salt

1/2 cup warm water 110° F

2 teaspoons olive oil

 

Directions:

In the bowl of your kitchenaid mixer that has been fitted with the paddle attachment, put 1 1/3 cups of einkorn flour, 1 tsp active dry yeast, and 1/2 tsp salt. Turn your mixer to low to just blend the dry ingredients quickly. Add 1/2 cup of the 110° F water and the 2 tsp of olive oil. Mix on medium for about a minute until the dough comes together. On a well floured surface. The dough will be pretty sticky but do not add any more flour to it. Turn your dough out only about 4 times, enough that you can make a ball. Too much kneading and the dough will be too firm. Cover the dough with a towel and let rest for 10 minutes. After the 10 minutes of resting cut the dough into 4 pieces. Gently form the pieces into little balls,sprinkle flour under and on top allowing the dough balls to absorb a little more flour the make them more like a pizza dough and less sticky. Knead the balls in your hand to toughen them up just a little. Roll them out about as wide as your hand. Like 6 inches. You want them to be a little thick since they are not tortillas they are flatbreads!

Heat an ungreased Cast Iron pan to about medium high. Place a flatbread on the pan and wait until some bubbles form on the top side. This will take about a minute. Turn the flatbread and cook for about another minute. There should be some brown circles here and there on the bread.

And that’s it! Flatbread made with healthy Einkorn in just a few minutes!!!

Soft and Fluffy Einkorn Breadsticks

einkornbreadsticks

I have another winner for you guys today! Two posts in one day? That’s unheard of! LOL! Baylee’s birthday is coming up and I wanted to make a spaghetti dinner for a couple of friends to come over and celebrate with us. What goes better with spaghetti than bread sticks? I scoured the internet and pinterest looking for a recipe for soft breadsticks using einkorn flour and the search came up with none. Not a single recipe for soft einkorn breadsticks! The only one I could find was for really hard looking breadsticks. I want soft and fluffy!!!! Anyways I decided to come up with my own recipe and I have to tell you they turned out amazing! These are so light and airy. So buttery soft. They will be the perfect addition to your spaghetti dinner!

The First Soft Einkorn Breadsticks

Prep time: 10 minutes

Rise time: 2 hours total

Cooking time: 16 minutes

Ingredients

3/4 cup warm water (no hotter than 110 degrees)

3 tsp Red Star active dry yeast

2 tbsp very soft butter (vegan or regular)

1/4 cup organic sugar

1 egg

1 tsp himalayan sea salt 

3 1/4 cup einkorn flour

Directions

Combine yeast and warm water in a measuring cup or bowl. Swirl and set aside for 5 minutes. In a large bowl cream the butter and sugar together. Mix in the egg, salt, and yeast mixture.

*Very important*

Using a metal spoon mix the flour into the wet ingredients 1 cup at a time. Once the first cup is completely incorporated, do the second cup.

For the remaining 1 1/4 cups, mix the flour in 1/4 cup at a time. Making sure to incorporate it completely before adding the next cup in.

*Dough will be kind of wet and sticky*

When all of your flour is incorporated and you have an even looking dough, turn your dough out onto your floured counter. Knead just a couple times to get the dough into a ball.

Return the dough ball to the bowl, cover with a towel or a grocery bag (which is how I do it) and place in the turned OFF oven with just the oven light on. Allow to rise for 1.5 hours.

Once first rising is done, shape your dough into breadsticks. To do this you will get a little handful of dough and roll it in your hands like you are making a play-dough snake. Place your dough snakes on a lightly sprayed parchment covered cookie sheet. Place them back in the OFF oven for another 30 minutes.

When second rising is done remove dough from the oven. Heat your oven to 350 degrees. Place dough back into the heated oven and bake for 16 minutes.

Best when served right out of the oven. You can cover them in cinnamon, sugar and butter as a dessert or cover them in butter, garlic powder, and salt for a more Italian style.

Enjoy!

 

 

 

Comforting Vegan Potato Soup

potato soup picedited.jpg

Hi there,

I have another quick and easy recipe for you guys. This one is vegan! What? Traditionally potato soup would be made with milk and lots of it. I found a recipe the other day for a vegan alfredo sauce. While it was a yummy recipe, when I tasted it, it screamed potato soup! So today, I opened up a bag of cut cauliflower from Costco and decided to try and make vegan potato soup with the ideas that I got from the alfredo recipe.

Vegan Potato Soup

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Equipment needed: Blender of some sort ( I use a Nutribullet
)

Ingredients

2 tbsp butter (Earth Balance is a good vegan one)

1 large yellow onion – sliced

4 cloves of garlic – sliced

1 pound cut cauliflower ( I get mine at Costco because it’s like 4$ for 2lbs already cut up)

3 smallish russet potatoes or 1 large baking potato

2 cups unsweetened plain almond milk, plus a little more if you want it thinner ( I love HEB brand, it’s thin and mild tasting) .

1-2 tsp himalayan sea salt

pepper to taste (I probably used 1/4 tsp)

Directions

Heat butter in a skillet and add the sliced onions and garlic. You want to caramelize them very well. It will take about 10 minutes or so. Meanwhile boil your cauliflower for about 10 minutes until very nice and soft, but not completely mushy. While those are working, peel and cut your potatoes into nice chunks. Boil potatoes in a separate pan from the cauliflower until soft, almost very mushy. When the cauliflower are finished, drain the water and set aside to cool. If you use a Nutribullet like I do you want the cauliflower to be very cool because you are not supposed to put hot things in the Nutribullet. Once the onions and garlic are nice and light to medium brown pour them in the blender with the cauliflower, the salt, the pepper and the almond milk. You want to puree this until very smooth. If your soup is too thick you can add more milk. Drain your potatoes, then add the soup base to the potatoes.  You will want to bring this back up to a boil for just a second to warm through. Adjust your seasoning to suit your taste. Then serve hot!

Enjoy

Fluffy Einkorn Pancakes

Who doesn’t love pancakes. Seriously…

I love pancakes they make a quick and easy breakfast, lunch, or my favorite dinner. LOL These Einkorn pancakes take the cake for ease and health. As some of you know I am allergic to wheat. Like literally I ate a granola bar and wheat was the last ingredient listed (which was why I missed it). So within 20 minutes I had the most terrible stomach and lower back pains. The attack lasted for a few hours. That sucks! I hate being allergic to wheat. It feels unfair. That’s where einkorn comes in! For some reason I am not allergic to this ancient wheat. I was so happy to find it. Though substituting it for regular flour is a little tricky. So here it is my einkorn pancake recipe!

 

 

pancakesedited

Quick and Easy Einkorn Pancakes

Ingredients:

1 3/4 cups einkorn flour

1/2 tbsp baking powder

1 tsp himalayan salt

1 tbsp sugar

1 tsp organic vanilla

1 1/2 cups unsweetened original almond milk

1 egg

3 tbsp oil or butter

Directions

Combine all ingredients in a large bowl. Mix until smooth. Heat a non stick skillet on medium high (4 on a gas stove) for every pancake drop a little coconut oil in the pan. Using a 1/4 cup measuring spoon drop pancake batter on top of the oil. Flip when bubbles form or bottom looks golden. Cook another minute or two. Serve with Kerrygold butter and grade A maple syrup or raw honey!

Enjoy!